Grilled brats with beer and horseradish mustard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Beer; lager |
| ⅔ | cup | Red wine vinegar |
| ¼ | cup | Mustard seed; brown |
| ¼ | cup | Mustard seed; yellow |
| 4 | tablespoons | Horseradish |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Cracked black pepper |
| 1 | teaspoon | Garlic; minced |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground allspice |
| 2 | pounds | Bratwurst |
| 4 | cups | Beer |
| 1 | medium | Onion; sliced |
Directions
MUSTARD RECIPE
BRATWURST RECIPE
Prepare the grill for the direct heat method. In a pot simmer brats and the onion in 4 cups of beer for 10 minutes. Remove brats from pot and grill over medium-hot coals for 15 minutes turning frequently.
Mix both mustard seeds, ½ cup of the lager and the red wine in a small bowl and let stand at room temperature for at least three hours. Put the mixture in a blender and add the remaining ingredients. Process to a coarse consistency. Scrape the mixture into the top of a double broiler. Stir the mustard over simmering water for 5 to 10 minutes until it begins to thicken, but not quite a thick and commercial prepared mustard. Scrape it into a jar and let it cool. If it seems to thick when its cooled, thin down with a teaspoon or so of beer or vinegar.
Serve the brats with the mustard and simmered onions.
Recipe by: Deb Pankey-Daily Herald Newspaper Converted by MM_Buster v2.0l.